Indonesian Braised Pork Shoulder Recipes

ASIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 300 degrees F.
• Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
• Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
• Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
• When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
• Serve the pork draped with the sauce.

BRAISED PORK SHOULDER

Steps:

• Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
• Preheat the oven to 375 degrees F.
• Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
• Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
• Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
• Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
• After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
• Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
• Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
• Slice the pork and serve with onions, fennel and juices.
• Wine Pairing Suggestion: Pinot Grigio

BABI CHIN INDONESIAN BRAISED PORK RECIPE

Steps:

• Cut the shallots in half and then peel and then slice into half-moon shapes approximately 2mm thick.
• Peel and mash your garlic into a puree.
• Cut your pork into 3-4cm cubes.
• Place a wok over a medium-high heat and toast the coriander seeds until they become fragrant (approximately 2 minutes).
• Grind the seeds in a pestle and mortar and then add 2 tablespoons of water continue to grind to form a coarse paste.
• Return the wok to the heat and when it is hot add the oil.
• Add the oil and stir fry the shallots for 2-3 minutes.
• Throw in the garlic and coriander paste and stir fry for a further minute.
• Pour in the soy sauce and the hoisin sauce and stir to combine.
• Add the pork belly and stir to coat
• Stir in the brown sugar, salt, cinnamon and cloves.
• Pour over the water and bring back to a boil and then reduce the temperature to a medium simmer.
• Cook for an hour uncovered until the sauce has reduced to a thick and glossy coating for the pork.

TASIA AND GRACIA'S INDONESIAN BRAISED PORK WITH JASMINE RICE

Steps:

• Place the onion and garlic in a food processor and process until smooth.
• Place the pork and flour in a large bowl. Toss to coat. Season with salt.
• Heat the oil in a large cast-iron skillet or a heavy-based frying pan over medium heat. Cook the pork, in batches, for 2-3 mins or until browned and caramelised. Transfer the pork to a plate.
• Add the onion mixture and ginger to the skillet or pan. Cook, stirring, for 1-2 mins or until slightly caramelised. Add the cardamom, cinnamon, cloves and coriander and cook, stirring, for 1-2 mins or until aromatic. Return the pork to the skillet or pan and stir until well combined.
• Add the kecap manis, white pepper and nutmeg to the skillet or pan. Stir to combine. Add enough water to completely cover the pork. Crumble over the stock cubes and add the tomato. Stir to combine. Reduce heat to low. Cover and cook for 1-1-1/2 hours or until the pork is very tender, adding more water if necessary.
• Meanwhile, cook the rice following packet directions.
• Sprinkle the pork mixture with fried shallot and serve with rice.

ASIAN-INSPIRED BRAISED PORK SHOULDER

Steps:

• Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
• Heat a large stockpot over medium-high heat.
• Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
• Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.